Posole with Turkey and Heart-Shaped Chipotle Gorditas

Photo by Becky Luigart-Stayner
Ingredients
- 4 garlic cloves, minced
- Gorditas:
- Posole:
- Gorditas:
- Posole:
- 1 tablespoon adobo sauce (from canned chipotle chile)
- 2/3 cup masa harina or cornmeal
- + 33 more ingredients
-
- ¼ teaspoon salt
- 1 cup chopped onion
- 1 ½ teaspoons vegetable oil
- 1 ½ teaspoons minced seeded, canned chipotle chile in adobo sauce
- 1 tablespoon adobo sauce (from canned chipotle chile)
- 2 poblano chiles, seeded and chopped
- 1/3 cup all-purpose flour
- 1 ½ teaspoons vegetable oil
- 3 tablespoons chopped fresh cilantro
- 1 ½ teaspoons minced seeded, canned chipotle chile in adobo sauce
- 1 ½ tablespoons vegetable oil
- Cooking spray
- 1 (15.5-ounce) can white hominy, rinsed and drained
- 1/3 cup water
- ¾ pound turkey tenderloin, cut into 3/4-inch pieces
- 1 (16-ounce) can fat-free, less-sodium chicken broth, divided
- 1 cup chopped onion
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/3 cup water
- 1 (15.5-ounce) can white hominy, rinsed and drained
- 4 garlic cloves, minced
- 2/3 cup masa harina or cornmeal
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon all-purpose flour
- 1 tablespoon all-purpose flour
- 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 (16-ounce) can fat-free, less-sodium chicken broth, divided
- Cooking spray
- 1 ½ tablespoons vegetable oil
- ¾ pound turkey tenderloin, cut into 3/4-inch pieces
- 2 poblano chiles, seeded and chopped
Preheat oven to 400°. To prepare gorditas, combine first 4 ingredients. Stir in water, 1 1/2 tablespoons oil, and chipotle chile. Turn out onto a lightly floured surface; roll dough to a 1/4-inch thickness. Cut with a sharp (1 1/2-inch) heart-shaped cookie cutter into 12 gorditas. Place gorditas ...
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